Saffron Vinaigrette

Use this saffron vinaigrette with crab cakes for a zesty and delicious dish.

  • Yield: Makes 1/2 cup

Source: Martha Stewart Living Television


  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Pinch saffron, preferably Spanish
  • 3 tablespoons extra virgin olive oil
  • 5 tablespoons vegetable oil
  • Freshly ground pepper, to taste


  1. In a small food processor, combine lemon juice, mustard, sugar, and saffron. Blend until uniform in color. Slowly add oils and pepper, pulsing to combine.


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